Monthly Archives: September 2012

Ripassatela

  Google Translate had no suggestions for the word ripassatela when transcribing Saturday’s pizza recipe: lavate bene la cicoria, scottatela in aqua bollente salata e poi ripassatela in padella…Cuocete in forno…sfornatela e aggiungete il formaggio tagliato finemente e la verdura

Ripassatela

  Google Translate had no suggestions for the word ripassatela when transcribing Saturday’s pizza recipe: lavate bene la cicoria, scottatela in aqua bollente salata e poi ripassatela in padella…Cuocete in forno…sfornatela e aggiungete il formaggio tagliato finemente e la verdura

New Regimen

Presuming the starter retains its mojo, here is the new pizza base production programme.  This quantity of dough makes 2 large oblong (twenty-five by thirty centimetre) and 2 medium round bases (thirty centimetres). T-2 Days Leaven (prepared on day T-1

New Regimen

Presuming the starter retains its mojo, here is the new pizza base production programme.  This quantity of dough makes 2 large oblong (twenty-five by thirty centimetre) and 2 medium round bases (thirty centimetres). T-2 Days Leaven (prepared on day T-1

Freshly baked brioche

Roast and Brioche

Missed Father’s Day last week, so made a batch of prodigal brioche via Dorie Greenspan to take to morning tea.  Reached for the food processor as recipe calls for heavy duty mixing, but needed another 1/2 cup of liquid to achieve

Freshly baked brioche

Roast and Brioche

Missed Father’s Day last week, so made a batch of prodigal brioche via Dorie Greenspan to take to morning tea.  Reached for the food processor as recipe calls for heavy duty mixing, but needed another 1/2 cup of liquid to achieve